Don’t hate me. I don’t like your bacon. I don’t like anyone’s… except my grandmother’s. We can still be friends, right? You won’t be terribly offended? I really shouldn’t say hate. I should say dislike it times infinity minus one. Plus one is saved for truly heinous acts of meanness. But please don’t take it personally, I still like you, I just don’t like your bacon.
Let Me Count the Ways I Dislike Bacon
- The flimsy excuse for the stuff in fast food restaurant burgers
- The fake chips from a bottle
- The overly done pieces of charcoal my mother used to cook (and the lingering smell in my clothes, hair and house after she made it – sorry, Mom, I love you, but hated your bacon)
- The greasy stuff I’ve had almost everywhere else.
- The indigestion in a big way. I’m not a fan of indigestion.
I really am not a fan of it.
How I Cook Bacon
This bacon is a little different, so don’t turn your nose up the minute you read the instructions. I’d put up a picture of how gorgeous it is, but we ate the samples before I could get the camera. I’m not sad. My tummy is happy I did it.
Nana’s Chewy Bacon
- * Bacon (the thicker cut the better, but this saves even the bargain basement thin cuts)
- *Seasonings of your choice, or none at all. Just don’t add salt.
Note: Be sure to dry off your bacon if it’s particularly wet.
Tip – rinse off your bacon under cold water before using to help reduce shrinkage.
- Put flour in your grandmother’s bacon cup – what? You don’t have one? How sad for you. I guess any plate will do. But a covered container is easy because you can shake it hard and not make a mess. (something like this would do because it gives you room to shake, you can do a few pieces at a time, and it’s not too big – plus these look like great storage containers).
- Season it to your tastes. I put in a lot of freshly ground pepper and little garlic powder, but not much, you don’t want this to overwhelm the bacon at all.
- Dredge bacon in flour, shake off excess, then right into a frying pan. A well-loved cast iron skillet is best, but please don’t use non-stick…you’ll thank me in more ways than you know how.
- Cook until it’s done to your preference. But don’t over cook it as the purpose of this bacon is to be a bit chewy and moist, not deep fried.
Trust me on this. It’s wonderful stuff. It’s not overly crispy, but not soggy and limp. Surprisingly, it doesn’t give me indigestion the way regular bacon does (and no, it does matter it’s pan fried or oven baked or done in a microwave. There’s just something about it being coated in flour and not being cooked well done). It makes my mouth happy with memories of being at her house and waking up to bacon frying in the pan and biscuits being made up. I always mixed up some honey butter right on my plate for those biscuits. It’s the one food item I never let her show me how to make…and that makes me very sad. This bacon makes me feel happier. And that’s huge, because I hate bacon.
Have you ever made bacon in the oven? That’s how my husband does it! (I still don’t like his bacon, either). He lays it on a baking rack on top of a sheet pan and sprinkles garlic powder on it, bakes it at 365F until it’s his desired crispiness – about 10 min.(much like my mom’s .. he likes it crisp!).
Bacon for Food Storage
Yes, bacon can be stored in your pantry for long-term use. (click that image above to find out ALL the ways you can store it)
- Pre-cooked bacon strips – The packaged strips from Hormel or Oscar Mayer have little fat and moisture, and tons of chemicals and preservatives (but hey – almost all commercially cured bacon does, too), and will keep for months and months unopened. Either open and cook it all, or use the rest within a few days from the fridge.
- Bacon crumbles – Bacon bits in a jar or resealable bag can be reopened numerous times (throw a silica pack in to help with moisture control after opening) and used to add some flavor to bland dishes.
- Canned bacon – I’m not saying I’d eat it, but it’s been around for years, and desperate times call for desperate measures, don’t they?
What is one of the foods that you eat that brings back your childhood every time you have it?
Tom is a Marketing & Communications graduate interested in nature, gardening, agriculture, and traveling. For the last decade, Tom has turned his hobbies into a full-time job, creating useful resources and guides for all our readers. If he is not working on his next article, you will find Tom spending quality time with family or taking care of his own back garden.